Celebrate the vibrant and fragrant flavours of Malaysia with this tasty fish curry.
- Heat a large saucepan over medium heat. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add pumpkin. Stir to coat. Add coconut milk, 1 sprig curry leaves and 1/2 cup cold water. Simmer, partially covered, for 20 minutes or until pumpkin is tender.
- Add beans to curry. Simmer for 7 minutes or until tender. Add fish. Cook for 3 minutes or until cooked through.
- Meanwhile, place a large non-stick frying pan over medium-high heat. Brush pan with a little butter. Add 1 piece of roti. Cook for 1 minute each side or until golden. Repeat with remaining butter and roti.
- Serve curry topped with remaining curry leaves, roti and rice.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set